Menu

Caviar

Sterling, 30gm ~ Market Price

Huîtres

Native Moonlight Bay flat oyster
Batemans Bay, New South Wales
These three strains of oyster from this artisan producer are hand selected when in optimum condition

Label Rouge ~ 5.5
Clair de lune ~ 4.0
Rusty Wire ~ 4.5

Prices are per piece

Entrees

Steak tartare 18

House smoked trout, toasted brioche 23

Kingfish, fennel, orange, kale 22

Courgette flower, capsicum purée, goat's cheese 19

Soft shell crab, rouille, caper berries 29

Quail, apple, onion 23

French salad, Criterion Hotel circa 1870 (v) 18

Foie gras baked in brioche 38

Duck egg, kale, ork jowl, cèpe emulsion 20

French onion soup with beer, topped with gruyère 17

Garlic snails with parsley crust ½ dozen and dozen 16 / 32

Moreton Bay bugs, brown butter, tomato 39

Fromages

Served with Lavosh, Pain, Parmesan Sablé

Two pieces ~ 18

Three pieces ~ 24

30g per piece

Please see our cheese trolley for the daily selection

Dessert

Soufflé au chocolat (20 minutes) 15

Chocolate biscuit, vanilla ice cream (25 minutes) 15

Lemon pudding, macadamia ice cream 15

Mandarin St Honoré 14

Bistro Vue 'Snickers' bar 16

Créme brûlée 14

Basket of madeleines baked 'À la minute', honey ice cream 15

Tarte Tatin 17

Petits Fours 8

Risottos & Pastas

Butternut pumpkin gnocchi, capers, goat's feta(v) 31

Acquerello mushroom risotto (v) 35

Giovanni Fabbri truffle pasta (v) 37

Giovanni Fabbri seafood pasta 37

Poissons

John Dory 'à la meunière' 36

Poached snapper, tomato, clams, marrow 36

Mark Eather Mulloway, babagnoush, confit witlof 35

Tuna Niçoise 37

Ecrevisse

Crayfish with garlic butter, served warm Market Price

Garnitures

Red cabbage, dried fruit and nuts 9

Witlof Waldorf salad 8

Steamed Burnham greens 9

Multigrain salad, honey and lemon 10

Salade 6

Pommes frites 8

Tomato salad, goat's cheese, watermelon 10

Boeuf

GIPPSLAND

Grass fed fillet 220gm 46

Grass fed dry aged Rib Eye 600gm (for 2) 100

RANGERS VALLEY

Wagyu 400 days grain fed

Sirloin 4-5 score 300gm 49

Rump cap 8-9 score 250gm 39

Cuberoll 300gm 55

DAVID BLACKMORE FULL BLOOD WAGYU

All Wagyu from 9+ marble score, 600 days grain fed

Tri Tip 79

Slow cooked secondary cut 36

Steaks served with a choice of pepper sauce, béarnaise, sauce Diane or truffle mustard and pommes pont neuf

Viandes

Rôtisserie 39

Veal Milanese 32

Confit duck leg, rainbow carrots, pommes sautées 34

Pigeon, mushroom, peas 39

Smoked kangaroo loin, macadamia, pommes soufflés 39

Pork belly, loin, black pudding, Calvados sauce 34

Braise of the week 30

Plats du jour

Served with a glass of wine and salad ~ 32

MONDAY
Bouillabaisse

TUESDAY
Cassoulet Toulousain

WEDNESDAY
Mixed grill d'agneau

THURSDAY
Poached ocean trout with sorrel sauce

FRIDAY
Pied de cochon

L’HUMEUR DU CHEF

$110 per person for 6 courses

(v) ~ vegetarian version available

(t) ~ truffle supplement (seasonal) Market Price

Please note that menu items may contain traces of sesame, shellfish, fish, nut, egg, soy, wheat, seeds, and other allergens.
Due to the nature of restaurant meal preparation and possible cross-contamination, Bistro Vue is unable to guarantee the absence of the above ingredients in any of its menu items. Please note menu and wine list are subject to changes - this is a sample only.